Filipinos love barbecue—especially when it’s served with atsuete-colored java rice and a siding of sweet-sour pickles (atsara). If you don’t have time to make the ubod salad you can serve the chicken with bottled atsara.

Prep Time

20 mins

Cooking Time

30 mins

Ready In

50 mins

Yield

4 to 6

Cuisine

Filipino

Cooking Method

Grill/Barbecue

Chicken Barbecue with Java Rice Ingredients

2 tablespoons soy sauce

4 tablespoons banana ketchup

2 tablespoons calamansi juice

1/2 cup clear soda (7-up or sprite)

1/4 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, crushed

4 to 6 pieces chicken thigh fillet, boneless, or chicken leg quarter

1/2 cup olive oil

1 cup cane vinegar

3 tablespoons sugar

1 tablespoon ginger strips

250 grams heart of palm (ubod), julienned and blanched

1 small carrot, julienned

2 tablespoons raisins

1 small red bell pepper, julienned

2 shallots

3 tablespoons oil

1 tablespoon annatto powder

1 tablespoon garlic, minced

1 onion, minced

1 red bell pepper, minced

6 cups rice, cooked

2 tablespoons soy sauce

1 cup tomato ketchup

How to Cook Chicken Barbecue with Java Rice

For the barbecue: Prepare the marinade by combining soy sauce, banana ketchup, calamansi juice, 7-Up, salt, pepper, and garlic. Add chicken and set aside for at least 6 hours or overnight in the refrigerator.

Skewer chicken on bamboo sticks then grill until done, basting occasionally with the marinade.

For the ubod: In a bowl, combine oil, vinegar, sugar, ginger, and some salt and pepper. In another bowl, combine ubod, carrots, raisins, bell pepper, and shallots. Pour in the dressing, stir, and set aside for 15 minutes.